Foodservice Issues

Spotlights the challenges and opportunities that impact the application of foodservice equipment and supplies in the real world including green and energy efficiency concerns, foodservice equipment concerns, the impact of technology on foodservice, and the state of the foodservice economy.

Designing for Delivery

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Tired of hearing about delivery this and that yet? Well, it’s only just begun according to Daniel Boutare, managing associate, and David Stone, managing partner and principal, both of The New England Consulting Group (NECG) in Westport, Conn.

Functional Beverage Trends

The burgeoning growth of functional and healthful beverages has the potential to flow into the foodservice industry.

Grab-and-Go Station Design Trends

The ultimate marriage of retail and foodservice, grab-and-go also represents the ultimate way to give modern consumers what they seem to want most — fast, convenient, anywhere, anytime meals and snacks. In almost every industry segment, from healthcare, corporate and campus dining to K-12, QSRs and even full-service restaurants, grab-and-go continues to grab attention and sales.

3-D Alters the Design Experience

Three-dimensional modeling applications continue to build momentum in commercial kitchen design. Because 3-D modeling adds width, height, depth and spatial relationships, commercial kitchen designers increasingly turn to this emerging technology instead of older-generation two-dimensional plans and manual formats that were the mainstay for years.

Senior Living Residents Connect with Culinary Interaction

Seniors living in the nursing home/long-term nursing facility Health Care Center at Ohio Living Westminster-Thurber (OLWT) in Columbus, Ohio, weren’t satisfied with the traditional foodservice offering. There were few menu choices and no sight lines into the kitchen. The culinary team’s response to the residents’ dissatisfaction: Heritage Square Grill, which features a display kitchen that sits between two dining rooms and offers increased menu options. Since its opening two years ago, residents feel more connected through the culinary action.

Restaurant Design Refresh

restinstapic With so many restaurants and menu items making Instagram appearances it’s no wonder design represents a fast growing component of a restaurant’s success.

Functional by Design: Deli Stations

As foodservice concepts go, delis may not seem particularly trendy, but they’re actually very much on trend. First introduced to the U.S. in the late 1800s by German immigrants in New York, delis’ enduring popularity has everything to do with what and how modern consumers like to eat. Freshness, transparency, customization, quality, variety, convenience, mobility — all of that and more becomes standard fare at delis and deli-inspired sandwich concepts. And while classic Jewish delis have changed little over the years (they’re classic for a reason), modern delis are well suited to maintaining core brand promises while incorporating current culinary trends.

Which Comes First: Menu or Concept?

Design of the kitchen, as well as the front of the house, results from execution of the concept. The more attention paid to both in the design process, the greater the chance of success.

Extreme Output: High Volume Kitchens

High-volume kitchen operators drive efficiency through specific equipment, central kitchens and outsourcing prep.

Persian and Turkish Cuisine

As Middle Eastern flavors keep trending, American consumers continue to learn about Persian (Iranian) and Turkish cuisines, which share similarities in ingredients and dish styles.

New Kitchens, Old Buildings: Lead with your head (and a good inspection), not with your heart.

An older building may be replete with charm or in just the right neighborhood for your restaurant’s demographic, but it can also present supersized challenges. That’s especially true when it comes to the kitchen, where new installations in adaptive reuse projects and even seemingly simple renovations of existing facilities can leave operators months behind schedule and hundreds of thousands of dollars over budget if those challenges aren’t understood and planned for well before construction begins.